Oreo Cream Chocolate Roll
Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup heavy cream
1 cup powdered sugar
1 cup crushed Oreo cookies (about 8 cookies)
1 teaspoon vanilla extract (for filling)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Stir in the vanilla extract and milk.
Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
Once the cake is done, immediately invert it onto the towel. Remove the parchment paper and roll the cake up in the towel, starting from one short end. Allow it to cool completely.
For the Filling:
In a medium bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the crushed Oreo cookies.
Once the cake is completely cool, carefully unroll it. Spread the Oreo cream filling evenly over the cake, then roll it back up without the towel.
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
Pour chocolate ganache on top ang decorate with whole and crushed oreo before slicing.
Tips & Variations:
For a minty twist, add 1/4 teaspoon of peppermint extract to the cream filling.
Substitute the Oreo cookies with other sandwich cookies like chocolate chip or peanut butter for a different flavor profile.
Slice , Serve and Enjoy.
